Chicken thighs roast until crispy-skinned, bathing a bed of gold potatoes and scallions in rich drippings. Fresh lemon juice and capers add the perfect finishing touch.
My #1 piece of grown-up life advice – never stop dating. I’m not talking to single serial daters here. Y’all have fun. I’m talking to those who have “settled down”, and for better or worse, fallen into a routine jam-packed with the demands of adulting. I’m especially talking to those who have found that special someone, clasped hands in an open convertible, hit the gas and driven over the proverbial cliff of life altering choices – parenthood. You know what I’ve never heard a parent of young children say? “I’m bored.” Because keeping little humans alive and thriving is many full-time jobs. It is wonderful and fulfilling and stressful and exhausting which makes it a challenge to find time to connect with and focus on your partner. But we should, right? The kids are going to fly the nest, and God willing we’ll still be here. Together. Just the two of us.
“Hey, I remember you! We used to meet for cocktails and go to fancy dinners and stay up really late and sleep in on weekends!”
Valentine’s Day is right around the corner so what better time to post my first Date Night recipe. Date night recipes are perfect for two, require minimal prep and cook time and as few dishes as possible for quick and easy clean-up. The idea is that you don’t need to wait for a free weekend night or book a sitter to spend some quality time with your significant other. One of you has to work late? The other can get dinner started. Have young children? Eat a little later. Snack on some raw vegetables or cheese and crackers while you’re getting the kids fed and ready for bed and plan to sit down together, just the two of you, and enjoy your meal while the little ones are dreaming. Open a bottle of wine. Slow down.
To pull off this date night dinner you need little more than the ingredients, a sharp knife and a cutting board and a quarter sheet pan. Everything cooks together for the same amount of time. Toss some baby romaine or arugula with olive oil, salt and pepper and a squeeze of lemon and dinner is served. (A quarter sheet pan is important here. If you use a half sheet pan, the potatoes will burn rather than steam in the juices but a half sheet pan is perfect if you double this recipe.)
Nourish your body and your relationship. It’s important.
Sheet-Pan Chicken Thighs with Potatoes and Scallions
Chicken thighs roast until crispy-skinned, bathing a bed of gold potatoes and scallions in rich drippings. Fresh lemon juice and capers add the perfect finishing touch.
Adapted from New York Times
Ingredients
- 6 scallions, trimmed
- 3 tablespoons extra-virgin olive oil
- 1/2 pound Yukon gold potatoes (about 2 large), sliced 1/8-inch thick (about 2 cups) (I break out my mandoline slicer for quick even slices here)
- 4 large bone-in, skin-on chicken thighs, trimmed (see notes)
- 1 tablespoon drained capers
- 1 1/2 teaspoons fresh lemon juice plus a few sliced lemon rounds
- fresh chopped parsley and lemon wedges for serving (optional)
- kosher salt and pepper
Instructions
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Preheat oven to 450º. Place scallions in a single layer on a quarter sheet pan. Drizzle with 1/2 tablespoon oil and season with salt and pepper. In a medium bowl, toss the sliced potatoes with salt and pepper and 1 tablespoon oil. Spread half of the potatoes in a single layer on top of the scallions. Place chicken thighs on top of potatoes, drizzle with the remaining 1 1/2 tablespoons oil and season generously with salt and pepper. Arrange the remaining potatoes and lemon rounds around the thighs. Roast until the chicken is cooked through (165º F) and the potatoes are tender and golden at the edges, 30-35 minutes. (If the chicken is done and the skin is not yet crispy, place the pan a few inches under the broiler to finish. Be sure to check it every minute or so. It won’t take long!)
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Transfer the chicken, potatoes and scallions to a serving platter. Scrape the pan juices and drippings into a bowl, stir in lemon juice and capers and season to taste with salt and pepper. Spoon over chicken and garnish with lemon wedges and chopped parsley if using.
Recipe Notes
To prep scallions, use a sharp knife and slice just above the roots to remove. Trim a couple of inches off the tops but keep some of the dark green attached. Peel the outermost layer off if it looks wilted or is brown.
Chicken thighs often have excess fat and skin that can be trimmed. Using a sharp knife or kitchen shears (my go-to tool) trim any excess fat from the under side of the thighs. Trim the skin so that only the top of the chicken thigh is covered, removing any overhang from the sides and bottom.
A quarter sheet pan is important here. If you use a half sheet pan, the potatoes will burn rather than steam in the juices but a half sheet pan is perfect if you double this recipe. To make this a dinner for four, double everything and use a half sheet pan. The cooking time will remain the same.
***If you have a severe gluten allergy or sensitivity or otherwise are serious about eliminating gluten from your diet, always check your labels carefully and buy certified gluten free products.
The recipe calls for capers, but I do not see where you included them in your instructions.
Hello! Capers are in step 2 of the directions: Transfer the chicken, potatoes and scallions to a serving platter. Scrape the pan juices and drippings into a bowl, stir in lemon juice and capers and season to taste with salt and pepper. Spoon over chicken and garnish with lemon wedges and chopped parsley if using.